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Smoked Pork Shoulder (Smoker or Pit)

Here's how you make Smoked Pork Shoulder (Smoker or Pit)
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  • Servings: 24
  • Prep: 90m
  • Cook: 0m
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 2 pork shoulder roasts
  • SHOULDER RUB
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup paprika
  • 1/3 cup garlic powder
  • 2 tablespoons white salt
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • INJECTION LIQUID
  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 tablespoons salt
  • 2 tablespoons Worcestershire sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix all the spice mixture together until combined.

  • Step 2: In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.

  • Step 3: Remove the roasts from the fridge.

  • Step 4: If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).

  • Step 5: Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.

  • Step 6: Let sit out for 1 1/2 hours at room temperature after injecting and coating with rub.

  • Step 7: Cook on a pit or smoker for 1 hour per pound at 225 degrees.

Tips & Variations

Don't forget the following tips and variations.
  • Smoker

We hope you enjoy this recipe!

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